TOP BUTT STEAK w/WHISKEY MSTD SAUCE

By BobD

Ingredients

• 4-6 SERVINGS
• Bourbon will make for a sweeter sauce, while rye will add some nice yeasty notes. Scotch will take it in a smokier direction.
• 1 (2- to 2 1/4-lb) boneless top butt sirloin steak (about 1 inch thick)
• 1 tablespoon olive oil
• 2 tablespoons finely chopped shallot
• 1/2 cup whiskey
• 1 cup reduced-sodium chicken broth
• 2 tablespoons whole-grain mustard
• 3 tablespoons unsalted butter
• 1/2 teaspoon cider vinegar

Preparation

Step 1

Pat steak dry and sprinkle with 1 tsp salt and 3/4 tsp pepper.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 8 minutes total for medium-rare.

Let steak rest on a platter, uncovered, 10 minutes.

While steak rests, add shallot to skillet and cook, stirring, until softened, about 2 minutes.

Add whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up). When flames die down, whisk in broth and mustard and boil until sauce is reduced to about 1/2 cup, about 6 minutes.

Add meat juices from platter, then whisk in butter and vinegar.

Slice steak and serve with sauce.